Friday, December 19, 2014

Little Bethmann - Bethmännchen

Most people I know enjoy Marzipanand almond-based sweets, especially at this time of year. In my humble opinion, Marzipan is an utterly charming ingredient. It comes with a lot of tradition, as a mixture of ground almonds and powdered sugar mixed with rose water was a popular confection in mediaeval times.Bethmännchen (meaning “little Bethmann”) are little marzipan-based treats that originate from Frankfurt, and wouldn´t you know it, like all the best sweet treats, this is a cookie with quite an interesting story.

Legend has it that Bethmännchen were created by a Parisian pastry chef named Jean Jacques Gautenier who worked as a chef de cuisine for Simon Moritz von Bethmann, a prominent Frankfurt banker and city councillor. These festive cookies were originally decorated with four almond halves to represent his four sons (Moritz, Karl, Alexander and Heinrich). When his youngest son Heinrich died in 1845, the sweets were made with only three almonds as a mark of respect. A noteworthy aside is the fact that the Bethmann bank is known to have co-financed the Paris Eiffel Tower.

* You need to use the right kind of Marzipan, the one with at least 50% almonds, or the cookies will turn out too sweet. Keeping it cold, makes for easier grating.

** You should also get a really good-quality, subtle rosewater from a spice merchant (pharmacies around here carry rosewater as well). Make sure its natural based with no artificial flavors. If you cannot find good rosewater, you should omit it altogether. Real Marzipan is made using rosewater, so adding a touch of this flavor component to the Bethmännchen makes these cookies even more festive.

Preheat the oven to 160°C (320°F). Line a baking sheet with baking parchment.

Separate the egg. Reserve the yolk. In a separate bowl, lightly whisk the egg white.

Grate the Marzipan finely using your box grater.

In a large bowl, mix together the flour, icing sugar, ground almonds, salt and vanilla sugar.

Add the grated almond paste and the egg white. Work everything to a smooth dough.

Divide the dough into 30 pieces (cherry size), form into balls.

Press 3 almond halves into the sides of each ball. Transfer the Bethmännchen to the baking sheet.

For the glaze, mix the egg yolk with one tablespoon of milk, and glaze the Bethmännchen.

Bake for around 15 minutes until the cookies look golden and slightly puffed.

The Bethmännchen are really not that sweet, but have an delightful intense almond flavor. Flavors can evoke so many wonderful memories and the flavor of Marzipan and these cookies takes me right back to my childhood and the magic of the season. Marzipan is one of the most festive flavors of all. While these cookies bake, the kitchen smells like an old-fashioned sweet shop.

The outside of these cookies is a bit firm, while the interior is soft and marzipan-like. The are so lovely with small cups of strong coffee or your favorite tea.

Dear Gaye, the Bethmännchen are one of the most beloved German Christmas cookies of all times - honestly, I have never heard of them being baked wthout the lovely almond paste (Marzipan) before, that is what they are all about - even the good old Johann Wolfgang von Geothe was raving about them...but then again, this is a traditional recipe for them and we love them that way.

As you probably have seen, almond treats are one of my favorites. These look wonderful - and quite simple. As always, I love the story and the aside about the financing of the Eiffel Tower! Frohe Weihnachten zu Dir, zu Thomas und zu den Kindern. ~ David

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